Saturday, 23 January 2016

Crock Pot Pulled Barbecue Chicken

 Tender chicken in a sweet tangy barbecue sauce. Simple and delicious. Thank you Mommys Kitchen

1 - (4 to 5 - pound) whole chicken, giblets removed 
1 - teaspoon onion powder
1 - teaspoon garlic salt
1/2 - teaspoon black pepper
1/4 - cup barbecue dry rub eg Grill Mates Sweet & Smokey
1 - 16 oz bottle barbecue sauce, separated
1 - small onion, sliced
1/4 - cup honey
1/2 - teaspoon liquid smoke
8 - hoagie rolls, french bread rolls or sandwich buns 
garnish: additional onions, pickles and coleslaw

  • Rinse the chicken under cold water and remove the giblets. 
  • Pat chicken with a paper towel on the outside and inside the cavity. 
  • In a small bowl mix together the onion powder, garlic salt, pepper and barbecue dry rub. 
  • Coat the entire chicken with the dry seasoning mix including the inside cavity and a under the skin of the breasts.
  • Place the chicken in a large zip lock bag and refrigerate for at least 6 hours or overnight. 
  • Remove chicken from refrigerator and place in a 6 quart crock pot. 
  • Scatter the sliced onions on top and around the chicken. 
  • Add 1/2 cup barbecue sauce over the top of the chicken. 
  • Cover and cook chicken on high for 4-5 hours (or until chicken is fully cooked).  
  • Transfer the cooked chicken to a cutting board and pull the meat off the bone. 
  • Shred the chicken using two forks. 
  • Discard the bones and grease at the bottom of the crock pot and wipe clean. 
  • Return the shredded chicken to the crock pot.
  • In a small bowl mix together 1 1/2 cups barbecue sauce, honey, and liquid smoke.
  • Pour the mixture over the shredded chicken. 
  • Mix to combine.
  • Continue cooking until the chicken mixture is warm throughout. 
  • Serve immediately on hoagie or sandwich rolls with additional barbecue sauce, onions, pickles, and your favorite coleslaw if desired

No comments:

Post a Comment